Hi all,
I am new to the forum so I'd like to say hello to all and introduce myself, also I'm new to Charcuterie though pretty keen to learn I've made fresh sausages and am having a go at Beef Braeseola, and thinking of haveing a go at making Bacon soon.Then Salami and when some books I ordered finally arrive I'm sure the list will grow quite quickly.
which brings me to I am from Australia and some names of ingredients are different what is Kocher salt? is it rock salt or sea salt?
Maple Sugar I'm not sure if it is available here and would Bromn sugar be an ok substitute?
Regards
Dave
I am new to the forum so I'd like to say hello to all and introduce myself, also I'm new to Charcuterie though pretty keen to learn I've made fresh sausages and am having a go at Beef Braeseola, and thinking of haveing a go at making Bacon soon.Then Salami and when some books I ordered finally arrive I'm sure the list will grow quite quickly.
which brings me to I am from Australia and some names of ingredients are different what is Kocher salt? is it rock salt or sea salt?
Maple Sugar I'm not sure if it is available here and would Bromn sugar be an ok substitute?
Regards
Dave